Korean green onion salad (pa muchim or pajeori) is a classic banchan (a small Korean side dish). It’s a simple salad of thinly sliced green onions tossed in a sweet-savoury dressing with a touch of heat.
These Korean flavor infused tuna patties are so delicious and flavorful without being overbearing. What’s more, it is breaded with panko breadcrumbs outside, making it especially crunchy and even more scrumptious.
Let me introduce you to Oi Muchim, a Korean spicy cucumber salad that’s simple yet flavorful. It’s a refreshing side dish (especially during the hot & humid summer months) and takes just minutes to make.
Skeptical about tofu? Let me introduce you to Dubu Jorim! This spicy Korean braised tofu recipe is going to wow you! It’s got it all: a delicious sauce, a little heat and spice, and simple cooking method.
My version of Bibimbap, a popular Korean rice dish, takes a few shortcuts for convenience! The good news is that it’s done in less than 30 minutes without compromising flavor. Serve with a fried egg on top for that extra wow factor!
Bean sprout salad made with soybean sprouts, known as kongnamul muchim, is one of the many healthy side dishes in Korean cuisine. It can be prepared in just 10 minutes and features a crunchy texture and nutty flavor, making it the perfect accompaniment to any meal.
This Korean lotus root recipe, known as yeongeun jorim, is a delectable side dish braised in soy sauce with rice syrup. That combination creates a charming sweet and salty flavor. The glazed lotus root also has a unique texture, soft and chewy yet a little crispy.
Do you know Yukgaejang? It’s Korean Spicy Beef Soup. Yukgaejang is a spicy and hearty Korean soup that I make every fall/winter time. After I became plant-based, I started making it without beef, and it's so good I wanted to share this vegan version of the recipe!
This Korean Spicy Fish Cake Stir-Fry (Eomuk Bokkeum) is loaded with the best flavors: spicy, savory, and sweet! Good enough to eat by itself but makes perfect banchan for any day of the week! Be sure to get your rice ready just in case!
Rose Tteokbokki. Chewy bouncy rice cakes simmered in a delicious smoky spicy sweet cream sauce with bacon, fish cakes and cheese! A milder version of your usual Spicy Tteokbokki thanks to the cream sauce. Ready in just 30 minutes!
This recipe for Korean Braised Potatoes (Gamja Jorim) is a Korean-style sweet, sticky, and savoury braised potato side dish. Maple syrup and soy sauce soaks into the cubed potatoes, delivering incredible flavour.
Many of these Korean sides can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
Did you try any of these delicious recipes?
If you loved this roundup of Korean style dishes I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Looking for some tasty Korean side dish recipes (banchan)? There are so many great options! From kimchi, to rice cakes, noodles and more! Here are 20+ of the BEST side dishes with Korean flavors. Try this easy Kimchee recipe.
Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged. Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
Place the remaining ingredients in a large bowl and stir to combine.
Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture.
Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tight fitting lid and seal the jar.
Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.
You can refrigerate kimchee for up to 2 months. You’ll know when the kimchi is past its prime when it becomes overly sour and the cabbage becomes mushy.